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Boost Your Ramadan with These 5 Easy Sehri Recipes



Boost Your Ramadan with These 5 Easy Sehri Recipes

Save your energy and try these delicious and easy to make Sehri recipes this Ramadan 2023!

The holy month of Ramadan is truly a blessing for Muslims all across the globe. Also referred to as Ramazan, it is the ninth month of the Islamic calendar, observed by Muslims as month of fasting, prayer and self-reflection. During Ramadan, the day begins with a meal called “Sehri” or “Suhoor” that must be eaten before sunrise to provide nourishment and hydration for the rest of the day. To sustain energy and stay hydrated throughout the day, it is recommended to consume nutrient-rich foods during Sehri. For those residing in Pakistan, making sehri amid gas and electricity crisis is definitely challenging. Therefore, we need to select easy to make Sehri recipes to save time and energy in kitchen.

A Sehri meal should include sufficient amounts of fluids, carbohydrates, and fiber to help individuals fast without food and water for approximately 12 hours per day. Here is the list of some of the perfect and new Sehri dishes Pakistani that you can try out!

Tawa Keema Recipe

Tawa Keema recipe
Try out this mouthwatering and easy to make Tawa Keema recipe for Sehri

Tawa Keema recipe is one of the popular Sehri recipes. It can be prepared within 15 minutes. Here is the recipe:


  • 500g minced beef or lamb
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2-3 green chillies, finely chopped
  • 2-3 tomatoes, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • Salt, to taste
  • Fresh coriander leaves, chopped (for garnish)


  1. Heat oil in a large frying pan or tawa on medium heat.
  2. Add cumin seeds and coriander seeds, and stir for 30 seconds until fragrant.
  3. Add onions, garlic, ginger, and green chilies to the pan. Fry for 5-7 minutes until the onions turn golden brown.
  4. Add minced beef or lamb to the pan and fry for 10-12 minutes until it is browned.
  5. Add chopped tomatoes to the pan and stir well. Cook for 5-7 minutes until the tomatoes are softened.
  6. Add turmeric powder, garam masala and salt to the pan. Mix everything well and cook for 5-7 minutes on low heat.
  7. Once the meat is fully cooked, sprinkle with fresh coriander leaves and serve hot with naan, chapati or rice.

Enjoy your delicious Tawa Keema!

Anda Paratha

egg paratha
Crispy and delicious Anda Paratha is perfect for Sehri

here’s a written recipe for Anda Paratha:


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala powder
  • 2 tbsp oil
  • 1/2 cup water
  • 4 eggs
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/4 cup chopped fresh coriander
  • Salt, to taste
  • Oil, for cooking


  1. In a mixing bowl, add the flour, salt, turmeric powder, red chili powder, garam masala powder, and 2 tbsp oil. Mix everything together until it resembles bread crumbs.
  2. Gradually add water and knead the dough until it forms a smooth and elastic dough. Cover the dough and let it rest for at least 15-20 minutes.
  3. In a separate bowl, whisk the eggs together. Add in the chopped onions, green chilies, chopped fresh coriander, and salt. Mix everything together.
  4. Divide the dough into equal portions and roll them into small balls. Roll out each ball into a circle of about 6-7 inches in diameter.
  5. Heat a tawa or a griddle over medium heat. Once the tawa is hot, place a rolled-out dough circle on it and cook for about 1 minute on each side.
  6. After the first flip, spread about 2 tbsp of the egg mixture on the paratha. Gently press it down with a spatula so that the egg sticks to the paratha.
  7. Flip the paratha again and cook for another 1-2 minutes until the egg is cooked and the paratha is golden brown on both sides. Apply oil to the edges of the paratha while cooking.
  8. Remove the paratha from the tawa and place it on a plate. Repeat the same process with the remaining dough balls.
  9. Serve hot Anda Paratha with raita or any chutney of your choice.

Bread Omelette

Bread Omelette recipe
Bread Omelette is a comfort food for all of us!


  • 2 slices of bread
  • 2 eggs
  • 1/4 cup chopped onions
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped green bell peppers
  • 1/4 tsp red chili powder
  • 1/4 tsp cumin powder
  • Salt, to taste
  • 1 tbsp oil
  • Butter, as needed


  • In a mixing bowl, beat the eggs with a pinch of salt, red chili powder, and cumin powder.
  • Add the chopped onions, tomatoes, and green bell peppers to the egg mixture and mix well.
  • Heat a non-stick pan over medium heat and add 1 tablespoon of oil.
  • Dip a slice of bread into the egg mixture and coat both sides well.
  • Place the coated bread slice onto the hot pan and cook until the bottom is golden brown, flip it over and cook until the other side is also golden brown.
  • Remove the bread slice from the pan and repeat the process with the other slice of bread.
  • Once both bread slices are cooked, add a small amount of butter to the pan and let it melt.
  • Place one slice of cooked bread onto the melted butter in the pan.
  • Pour the remaining egg mixture on top of the bread slice.
  • Place the second slice of cooked bread on top of the egg mixture.
  • Using a spatula, press the bread slices down slightly so that the egg mixture is evenly distributed.
  • Cook the bread omelette for 2-3 minutes on medium heat.
  • Once the bottom of the bread omelette is golden brown, flip it over and cook the other side until it is also golden brown.
  • Once fully cooked, remove the bread omelette from the pan and cut it into slices.
  • Serve hot with ketchup or any other condiments of your choice.

Enjoy your delicious bread omelette!

Dhaba Style Chicken Curry

Dhaba Style Chicken Curry
Prepare this delicious Dhaba Style Chicken Curry for Sehri and serve with Chapatti or Naan!


  • 1 kg bone-in chicken, cut into pieces
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1/4 cup oil
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Heat oil in a large pan over medium-high heat. Add the chopped onions and sauté until they turn translucent and start to brown.
  • Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell goes away.
  • Add the chopped tomatoes to the pan and cook until they are soft and mushy. Mash them with a spatula to make a smooth paste.
  • Add the coriander powder, cumin powder, turmeric powder, red chilli powder, and salt to the pan. Mix well and cook for a few minutes until the masala is fragrant.
  • Add the chicken pieces to the pan and mix well to coat them with the masala.
  • Cover the pan and cook the chicken for 10-15 minutes on medium heat, stirring occasionally.
  • Add 1-2 cups of water to the pan and bring it to a boil. Reduce the heat to low, cover the pan, and let the chicken cook for another 20-25 minutes or until the chicken is cooked through and tender.
  • Add garam masala powder to the pan and mix well. Cook for another 2-3 minutes.
  • Garnish with fresh coriander leaves and serve hot with rice or naan.

Enjoy your delicious Dhaba style chicken curry!

Meetha Paratha

Aloo Anda recipe
Aloo Anda curry can be a perfect addition to your Sehri recipes this Ramadan

Aloo Anda, also known as Egg Potato Curry, is a delicious and hearty dish that’s perfect for breakfast, lunch or dinner. It’s easy to make and requires only a few ingredients. Here’s a written recipe for Aloo Anda:


  • 4 large eggs
  • 2 medium-sized potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 inch piece of ginger, grated
  • 1 tomato, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil
  • Coriander leaves, chopped for garnish


  • In a large bowl, beat the eggs until fluffy. Set aside.
  • In a deep-frying pan or kadhai, heat the oil over medium heat. Add the cumin and mustard seeds and let them sizzle for a few seconds.
  • Add the chopped onions and sauté until they turn translucent.
  • Add the minced garlic and grated ginger, and sauté for a few more minutes until the raw smell disappears.
  • Add the diced potatoes and sauté until they turn slightly golden brown.
  • Add the chopped tomato and stir well.
  • Add the turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and let it cook for a few minutes until the tomato softens.
  • Reduce the heat to low, and pour the beaten eggs over the potato and tomato mixture. Cover the pan with a lid and let it cook for 5-7 minutes or until the eggs are fully cooked.
  • Turn off the heat and garnish with chopped coriander leaves.
  • Serve hot with roti, naan or bread.

Enjoy your delicious Aloo Anda!

These are some of the popular Sehri recipes that you can even prepare at the last minute in case you missed your alarm! Stay tuned for more updates.

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